Recipe - Coconut Fish Bites And Dipping Sauce

1 cup Coconut; flaked
One half cup Unsalted peanuts
1 Whole egg
1 tablespoon Soy sauce
One fourth teaspoon Salt
1/3 cup Cornstarch
1 pound Firm white fish: orange
roughy; haddock, cod, cut
into 1" pieces
1 qt Vegetable oil
Lemon wedges and fresh
celery leaves for garnish

DIPPING SAUCE
8 ounce Sliced peaches; canned, with
juice
2 tablespoon Packed brown sugar
2 tablespoon Ketchup
1 tablespoon Vinegar
1 tablespoon Soy sauce
2 teaspoon Cornstarch

Place coconut and peanuts in food processor. Process using on/off pulsing
action until peanuts are ground, but not pasty.

Combine egg, soy sauce and salt in 9inch pie plate; set aside. Place
cornstarch on waxed paper. Place coconut mixture on another piece of waxed
paper.

Toss fish cubes in cornstarch until well coated. Add to egg mixture; toss
until coated with egg mixture. Lightly coat with coconut mixture.
Refrigerate until ready to cook.

PREPARE DIPPING SAUCE

Combine undrained peaches, sugar, ketchup, vinegar, soy sauce and
cornstarch in food processor. Process using on/off pulsing action until
peaches are chopped.

Bring sauce mixture to a boil in 1quart saucepan over medium heat; boil 1
minute until thickened, stirring constantly. Pour into serving bowl; set
aside. (Sauce can be served warm or cold.) Makes about 1 One fourth cups.

Heat oil in heavy 3quart saucepan over medium heat until deepfat
thermometer registers 365 degrees. Fry fish, a few pieces at a time, 4 to 5
minutes or until golden brown and fish cubes flake easily when tested with
fork. Adjust heat to maintain temperature. (Allow temperature of oil to
return to 365F between each batch.) Drain on paper towels.

Serve with Dipping Sauce. Garnish, if desired. Makes about 24 appetizers

Recipe by: Cooking Class Magazine: Holiday Recipes

Posted to recipeludigest Volume 01 Number 512 by "Valerie Whittle"
catspaw@inetnow.net on Jan 13, 1998